Feeding 40 scouts on 1 week campout. Need recipes for lunch, no sandwiches please.?
All meals will be cooked on propane stove or dutch oven, fresh food to be brought in daily. Breakfast and Dinner are covered, but everyone says please, no more sandwiches for lunch. Boy scouts are 14 - 17 years old and will be helping with cooking.
Answers:
This is my favorite camping food. Frito Pie
Go to costo and get those individual size bags of Frito's. Next heat up a big pot of chili. Have the boys open the bags drop a big spoonful of chili inside the bag and then have some shredded cheese they can put on top. Then they can just eat it right out of the bag, fun and easy! and there's a lot less garbage then full sized plates.
You can do the same thing with a potatoes as well
Hot dogs are also easy, if you can have a camp fire. Tell them to grab a tree branch and start cookin!
If it's possible try like a taco salad line. Get those tortilla bowls so they can just put everything in it and eat the "plate" when they're done.
Instant Rice and Veggies, Steam the veggies in a big pot and have teryaki or soy sauce for favor.
Ok here's the extravagant one. Get a big pot (Similar to those deep fry chicken cookers) and through anything you want into boiling water. Sausage, corn on the cob, little potatoes and a pack of Cajun spices. The boys can help by cutting up the sausage and corn into individual pieces. You let everything cook till it's done and then strain out the water (be careful!) and then you can literally dumb the contents onto a long table and say have at it!
Other Answers:
Well, if they dont want sandwhiches, why not just ask them what they want? and if they say they dont know, then just tell them they'll go hungry, you'll get an answer sooner or later. :-D
try campfire pizza
you'll need peta bread cheese and sauce
spread the ingredients on the peta bread wrap in tin foil and cook till the cheese is melted
its pretty good
but if your dealing with a bunch of scouts 14-17 years old better go with hamburgers and hot dogs with beans and other veggies
Tacos/Fajitas
Hamburgers
Hot Dogs
Pasta
Spaghetti
Soups
Salads with chicken/beef
Source(s):
http://www.camprecipes.com/
http://www.chuckwagondiner.com/
http://www.thecampingsource.com/Delicious_recipes.htm
http://www.fabulousfoods.com/campers/campers.html
http://www.recipelink.com/index.html
MAGDALINAS VALENTINE CHICKEN
4 boneless skinless chicken breast
2 cans Campbell's condensed golden cream of mushroom soup
1/4 chopped yellow onion
milk (1) one soup can's amount
flour seasoned with garlic powder, season salt, pepper, and (dill weed) optional.
Season and flour 4 chicken breasts and fry in skillet with vegetable oil till done.
Drain and remove excess grease from skillet.
Combine chopped onion, milk, Campbell's condensed golden cream of mushroom soup, 2 tbsp of seasoned flour in skillet with cooked chicken breasts.
Simmer on medium heat till onions are soft.
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BBQ Chicken
Brine:
2 quarts water
2 tablespoons kosher salt
1/4 cup brown sugar
2 garlic cloves, smashed with the side of a large knife
4 sprigs fresh thyme
6 chicken legs and thighs, still connected, bone in, skin on, about 10 ounces each
The Ultimate Barbecue Sauce:
1 slice bacon
1 bunch fresh thyme
Extra-virgin olive oil
1/2 onion, chopped
2 garlic cloves, chopped
2 cups ketchup
1/4 cup brown sugar
1/4 cup molasses
2 tablespoons red or white wine vinegar
1 tablespoon dry mustard
1 teaspoon ground cumin
1 teaspoon paprika or smoked paprika if available
Freshly ground black pepper
Preheat oven 375 degrees F
For the brine, in a mixing bowl combine the water, salt, sugar, garlic, and thyme. Transfer the brine to a 2-gallon sized re-sealable plastic bag. Add the chicken, close the bag and refrigerate 2 hours (if you've only got 15 minutes, that's fine) to allow the salt and seasonings to penetrate the chicken.
Meanwhile, make the sauce. Wrap the bacon around the bunch of thyme and tie with kitchen twine so you have a nice bundle. Heat about 2 tablespoons of oil in a large saucepan over medium heat. Add the thyme and cook slowly 3 to 4 minutes to render the bacon fat and give the sauce a nice smoky taste. Add the onion and garlic and cook slowly without coloring for 5 minutes. Add the remaining ingredients, give the sauce a stir, and turn the heat down to low. Cook slowly for 20 minutes to meld the flavors. Once the sauce is done cooking, remove about 1 1/2 cups of the sauce and reserve for serving along side the chicken at the table. The rest of the barbecue sauce will be used for basing the legs.
Preheat a grill pan or an outdoor gas or charcoal barbecue to a medium heat. Take a few paper towels and fold them several times to make a thick square. Blot a small amount of oil on the paper towel and carefully and quickly wipe the hot grates of the grill to make a nonstick surface. Take the chicken out of the brine, pat it dry on paper towels. Arrange the chicken pieces on the preheated grill and cook, turn once mid-way, and cook for a total of 10 minutes. Transfer the grill marked chicken to a cookie sheet and then place in the oven. Cook the chicken for 15 minutes, remove it from the oven and then brush liberally, coating every inch of the legs with the barbecue sauce and then return to the oven for 25 to 30 more minutes, basting the chicken for a second time half way through remaining cooking time. Serve with extra sauce.
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LONDON BROIL
(Special Events Entrée)
Servings: 100 (5 1/2 oz. each)
41 lbs Flank Steak
FOR THE MARINADE:
(makes 2 gallons plus 2 cups)
1 gallon salad oil
1/2 gallon soy sauce
1/2 gallon Worcestershire sauce
2 lbs. brown sugar
1/2 lb sesame seeds
3 tbsp garlic powder
3 tbsp. ground ginger
2 tbsp. dry mustard
MARINADE INSTRUCTIONS:
Combine all ingredients for marinade; blend together well. Place flank steak into marinade. Use small enough container to allow flank steak to be completely covered by marinade. Marinade 24 hours minimum and not more than 4 days or flavor of the meat will be overpowered by marinade
COOKING INSTRUCTIONS:
Preheat grill to 360 degrees F for 1/2 hour.
Drain marinade from meat. Reserve marinade up to two weeks if needed.
Grill flank steak to medium rare. This will take approximately 10 minutes cooking time total. Hold cooked flank steak in warmer if necessary.
Slice cooked flank steak at 30 degree angle 1/8-inch thick slices: This is essential to keep flank steak tender.
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Grilled Mozzarella & Roasted Red Pepper Sandwich
Makes 1 sandwich
Ingredients
1 tablespoon reduced-fat olive oil vinaigrette or prepared reduced-fat Italian salad dressing
2 slices (1 ounce each) Italian-style sandwich bread
Fresh basil leaves (optional)
1/3 cup roasted red peppers, rinsed, drained and patted dry
2 slices (1 ounce each) part-skim mozzarella or reduced-fat Swiss cheese
Nonstick olive oil cooking spray
1. Brush dressing on 1 side of 1 bread slice; top with basil, if desired, peppers, cheese and remaining bread slice. Lightly spray both sides of sandwich with cooking spray.
2. Place large nonstick skillet over medium heat until hot. Add sandwich; cook 4 to 5 minutes per side or until cheese melts and sandwich is golden brown.
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Dad's Meatloaf with Tomato Relish Recipe courtesy Tyler Florence
Recipe Summary
Difficulty: Easy
Prep Time: 20 minutes
Cook Time: 1 hour 30 minutes
Yield: 6 to 8 servings
User Rating:
Tomato Relish:
Extra-virgin olive oil
1 onion, finely diced
2 garlic cloves, minced
2 bay leaves
2 red bell peppers, cored, seeded, and finely diced
2 tomatoes, halved, seeded, and finely diced
1/4 cup chopped fresh flat-leaf parsley
1 (12-ounce) bottle ketchup
1 tablespoon Worcestershire sauce
Sea salt and freshly ground black pepper
Meatloaf:
3 slices white bread, crusts removed, torn into chunks by hand
1/4 cup whole milk
11/2 pounds ground beef
1 pound ground pork
3 eggs
Leaves from 2 fresh thyme sprigs
Salt and freshly ground black pepper
3 to 4 bacon slices
Preheat the oven to 350 degrees F.
Coat a skillet with a 2-count of oil and place over medium heat. Saute the onion, garlic, and bay leaves for a few minutes to create a base flavor. Throw in the red peppers and cook them for a couple of minutes to soften. Now add the tomatoes; adding them at this point lets them hold their shape and prevents them from disintegrating. Stir in the parsley, ketchup, and Worcestershire; season with salt and pepper. Simmer the relish for 5 minutes to pull all the flavors together. Remove it from the heat; you should have about 4 cups of relish.
Place the torn white bread in a bowl and add the milk to just barely cover, swish the bread around in the milk and let it sit while you get the rest of the ingredients for the meat loaf together.
This is where you get your hands dirty! In a large mixing bowl, combine the ground beef and pork with 1 1/2 cups of the tomato relish, the eggs, and thyme; season with salt and pepper. Squeeze the excess milk from the bread and add the soaked bread to the meat mixture. To test, fry a small "hamburger" patty of the meatloaf until cooked; the patty should hold together but still have a soft consistency. Taste the patty for seasoning.
Lightly oil a cookie sheet. Transfer the meat mixture to the center of the cookie sheet and form into a log about 9 inches long and about 4 inches wide. Coat the top of the meatloaf with another 1/2 cup of the tomato relish. Lay the bacon across the top lengthwise.
Bake the meatloaf for 1 to 1 1/2 hours until the bacon is crisp and the meatloaf is firm. Rotate the meat loaf while it's baking every now and then to insure that the bacon browns evenly. Remove the meatloaf from the oven and let it cool a bit before slicing. Serve with the remaining tomato relish on the side. Unbelievably moist!
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kabob
"Yoshidas" teriaki marinade sauce
top sirloin steakes
pinapple cubes canned
red, green,orange, yellow bell peppers
purple onion
wooden bamboo squewers
here is the best and easiest, get some top sirloin steaks and cut into 1"inch aprox cubes and marinade with "Yoshidas" brand teriaki sauce in a ziplock freezer bag.this can be put into a freezer and frozen if you are goung backpacking.
cut all peppers and onoins about same size as meat add pineapple cubesand juice and put into seperate ziplock freezer bag with some "yoshidas" teriakki sauce.
when you are ready to eat then build a campfire or start your BBQ and assemble mixture,nix the meat and other ingreadients to allow flavors to mingle * soak squewers in water for 10 minuts before assembly. then cook on till done turning as required.
no dishes or leftover mess just the ziplock bags
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Firehouse Chili Recipe courtesy Jim Campbell
Recipe Summary
Difficulty: Medium
Prep Time: 5 minutes
Cook Time: 45 minutes
Yield: 10 to 15 servings
User Rating:
Sauce:
12 ounces tomato paste
16 ounces tomato sauce
1 (24-ounce) can kidney beans, drained
3 tablespoons garlic powder
2 tablespoons onion powder
2 tablespoons cumin
1/2 cup chili powder
2 tablespoons parsley
2 teaspoons oregano
1 (24-ounce) can pork and beans
1/2 teaspoon salt
1/2 teaspoon pepper
1 (24-ounce) can chili hot beans
1 tablespoon chipotle powder
1 teaspoon habenero chile powder
4 whole red habaneros
6 jalapenos
2 New Mexican chiles
1/2 pound elbow macaroni or spaghetti
1 pound steak, cut of choice
1 pound ground beef
1 pound ground pork
1/2 (12-ounce) can or bottle of beer
Serving suggestions: crackers and cheese
In a large kettle on low simmer combine tomato paste, tomato sauce, kidney beans, garlic powder, onion powder, cumin, chili powder, parsley, oregano, pork and beans, salt, pepper, chili hot beans, chipotle powder, habenero powder, habaneros, jalapenos, New Mexico chiles, and dry pasta and bring to a simmer. While that is simmering, grill the steak, and brown the pork and beef in a large saute pan. Drain the meat, season to taste, and add to sauce. Add the beer and cook for 30 minutes. Serve with crackers and cheese.
Source(s):
http://www.easy-crock-pot-recipes.com/cr...
http://www.kraftfoods.com/jetpuffed/jp_search.aspx
www.allhomemadecookies.com
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http://www.vernalisa.addr.com/famous.html I would recommend you to cook curry chicken. You just need chicken (no matter which parts), curry power, milk, salt, pepper and sugar (basic ingredients you must have it). First, pan fried the chicken until 80% and add curry power (depend on how spicy you can take), milk, salt, pepper and sugar until it boils. Then you can have curry chicken with rice or gargic bread/plain bread. It's easy and not difficult to cook. Also, it's good to have it in summer time.
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